Try this Idiappam recipe, or contribute your own.
Suggest a better descriptionWash and soak rice together overnight. Grind together to a fine paste. Keep aside for 5-6 hours. Put into idli moulds and steam till cooked. Use skewer test. Grease a sev press. Place warm idli in it and press. Press out sev in a 4" circle. See that ends overlap. Allow to cool a bit. Use greased palms and lift. Place in a double walled colander or steamer to keep warm. Serve hot with ghee and chutney, garnished with coconut and coriander. Variations: Top with powdered sugar and ghee while serving. Cool, break unevenly. Heat oil in a pan, add finely chopped chillies and onions, fry till tender, add sev, salt, lemon juice, coriander, grated coconut, and mix. Serve warm or cold. Sun dry the idiappams till dry and crisp. Store and fry or steam when desired. Will keep for a few weeks in dry form. Making time: 1 hour excluding soaking and grinding time. Makes: 18-20 idiappams. Shelflife: Idlis can be refrigerated and resteamed the next day. Dry form 2-3 weeks.
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 1 servings | ||
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Calories: 161 | ||
Calories from Fat: 161 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 155.1mg | 5 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 161
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